Erin Moraghan runs Revkor™ with her superstar partner Angela Rivard. She is a writer, Revkor™ instructor, yoga teacher, business-builder, and chef-school drop-out. But who really cares? We’re here to talk about kale and muscles. Let’s do this!

This muffin really is that wonderful.

Just because you’re in Shred-mode, you shouldn’t go without delicious muffins.  These little gems are gluten and dairy-free and moist, and showcase a happy, crumbly topping that will make you feel like you’re eating a thousand-calorie coffee cake. Use a flax egg to make it vegan.

Make it happen:

TOPPING: In a bowl, blend with a fork:

  • 1/4 cup ground pecans
  • 1 tbsp coconut sugar
  • 2-3 tbsp coconut oil
  • 1/2 tsp cinnamon

Set aside.


  • 1/2 cup ground oats
  • 1/2 cup shredded coconut
  • 1 cup pumpkin
  • 1 egg
  • 1/4 cup natural almond butter
  • 1/4 cup maple syrup
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp ginger
  • Sea salt
  • Vanilla

Mix on high speed in your mixer and pour into lined muffin tins.  Spoon topping over muffins. Bake on 375 for about 20 mins or until toothpick comes out clean.

Pop this baby in your bag and eat with some carrot sticks an hour before your revMIX class and you’ll be crushing those table knee-outs like a damn champ.